Green Spaghetti

We all LOVE this pasta around here. I probably make it once a week or so. Sawyer, who won't touch any vegetables if he can help it, devours this in no time. The kids honestly cheer when they see me making it for dinner. It's that good.
It's a great, good for you side dish that adds a little more color to your plate as well!

Green Spaghetti:

about 12 oz. fresh or frozen spinach
1/4 c. broth

(I really like to use vegetable broth, but chicken works just fine too)

1/2 c. grated Parmesan cheese
1/2 c. milk or plain yogurt
1 lb. spaghetti, cooked and drained
(I use thin spaghetti or angel hair; 1/2 regular, 1/2 whole grain)
4 tbsp. butter

Steam the fresh spinach until just wilted, or the frozen until warm. Put spinach and its liquid into blender. Add warm broth and liquefy. Stir cheese and milk into the puree. Toss cooked spaghetti with butter, then with green sauce.

This is a totally painless way to eat spinach, and if you cook the spaghetti while the spinach is steaming, this is about as fast as making up a box of macaroni and cheese--and far better!